To make the crust, combine the gigersnap crumbs with the pecans, brown sugar and butter. Pat the mixture tightly into a 9 inch (24 cm) springform pan and then cool it down in the fridge.

Beat the eggs with the sugar, cream, rum and spices. Fold in the pumpkin at the end and pour everything over the crust.

Bake in a preheated oven for approximately 1 hour or until set. You can tell the pie of cooked when the mixture no longer woobles when you shake it lightly. Chill in the refrigerator and serve with vanilla or maple ice cream.